Shakshuka With Spinach And Feta Food

SHAKSHUKA WITH SPINACH AND FETA

Steps:

• Measure all the spices into a small bowl: bay leaf, sugar (1 tablespoon), salt (1/2 teaspoon), Cumin (2 teaspoons), paprika (2 teaspoons), pepper (1 1/2 teaspoons), caraway seeds (1 teaspoon), and turmeric (1/2 teaspoon).
• Heat oil (2 tablespoons) over medium heat in a large pot or oven-ready skillet. Add onions and cook, stirring occasionally, until translucent, about 8 minutes. (don't let them brown) Add bell pepper and jalapeno, and cook until softened, 4-5 minutes. Add tomato paste (4 tablespoons) and minced garlic (5 tablespoons) and cook, stirring, for a minute or two, until tomato paste is incorporated. Add canned tomatoes and spices. stir through. Turn heat down to a gentle simmer and cook, uncovered, for 15 minutes, stirring occasionally, until the sauce thickens. Mix in the chopped spinach and simmer for 5 minutes more to wilt the spinach. Remove the bay leaf. Sauce can be made ahead and kept in the fridge for 3 days or frozen for several months. Reheat sauce before proceeding.
• If you used a saucepan to cook the sauce, transfer the sauce to an oven-ready skillet or casserole. Using the back of a tablespoon, make 6-8 evenly-spaced depressions in the sauce. Crack an egg carefully into each one, keeping the yolk intact. Press the cheese cubes evenly into the sauce, around and between the eggs. Place the skillet in the middle of the oven and cook just until the egg whites turn opaque, 20-30 minutes. Keep watch every few minutes, starting at 15 minutes. Serve shakshuka hot, with crusty bread for sopping up the sauce.

SHAKSHUKA WITH FETA

Steps:

• Heat the oil over medium heat in a large skillet. Add the onions and a pinch of salt and cook, stirring, until soft and translucent, 5 to 7 minutes. Add the garlic, cumin, harissa, smoked paprika, red pepper flakes, another good pinch of salt and a few turns of black pepper. Cook until it's all dreamy-smelly, another 2 minutes. Stir in the tomato paste, followed by the chopped tomatoes and sugar, and simmer until slightly thickened, 10 minutes more. Taste the sauce and adjust the seasonings.
• Make 8 little wells in the sauce and crack in the eggs. Simmer until the egg whites are set but the yolks are still runny, about 10 minutes. (You can either baste the eggs with sauce during cooking or just let them be in a sunny-side-up situation.) Off the heat, drizzle with olive oil and sprinkle the eggs with a little salt and pepper. Scatter the feta and parsley over all.

SPINACH SHAKSHUKA

Steps:

• Heat the olive oil in a large pan set over medium heat. Add the onion and jalapeño and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the garlic, coriander, cinnamon, and salt, and cook, stirring, until fragrant, 1 to 2 minutes​.
• Add the spinach and lemon juice to the pan, turn the heat to low, cover, and cook, tossing occasionally with tongs, until the spinach is very soft, 7 to 10 minutes. (If the spinach does not fit all at once in the pan, add a little at a time, adding more as the spinach in the pan wilts.) Uncover and evenly spread the mixture across the bottom of the pan. Use the back of the spoon to make four to six shallow indentations​ in the surface of the greens mixture to hold the eggs while they cook.
• Break the eggs into small cups and gently slide them into the indentations. Raise the heat to medium, cover the pan , and cook until the whites are set but the yolks are still a bit runny, 4 to 5 minutes. Remove the pan​ from the heat. Drizzle a little more olive oil on top and sprinkle with pepper, feta, and cilantro. Serve hot, directly from the pan.

SHAKSHUKA WITH FETA

Steps:

• Preheat the oven to 375 degrees F.
• Heat the oil in a large (12-inch) ovenproof saute pan over medium heat. Add the onion, fennel, bell pepper, poblano pepper, and jalapeno pepper and cook over medium to medium-high heat for 10 to 12 minutes, stirring occasionally, until the vegetables are tender and starting to brown. Stir in the garlic and paprika and cook for one minute. Add the diced tomatoes, strained tomatoes, 2 teaspoons salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 15 minutes, until the sauce thickens, stirring occasionally.
• Off the heat, carefully break the eggs, one at a time, into a small bowl and slide them onto the vegetable mixture. Crumble the feta around the eggs, sprinkle with salt and pepper, and bake for 15 to 20 minutes, until the egg whites are firm but the yolks are still runny. Sprinkle with the parsley and serve from the pan with the pita bread.

SHAKSHUKA WITH FETA

Steps:

• Heat oven to 375 degrees. Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed. Stir in crumbled feta.
• Gently crack eggs into skillet over tomatoes. Season eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

FETA & ROASTED TOMATO SHAKSHUKA

Steps:

• Heat the oven to 200C/180C fan/gas 6. Arrange the tomatoes cut-side down in a roasting tin, drizzle with some olive oil and season. Roast for 20 mins. Set aside to cool.
• Meanwhile, cook the onions in a medium ovenproof frying pan with the 2 tsp olive oil over a medium heat until they start to caramelise, about 8 mins.
• Once the onions have softened, add the peppers and season with salt, pepper and the pul biber. Peel the skins from the roasted tomatoes, then add these to the pan of onions and peppers along with all the resting juices.
• Crush the tomatoes roughly with a wooden spoon and cook for 5 mins over a medium-high heat. Add the wild garlic or spinach and wilt for a minute, then remove from the heat. Tuck the bread pieces in amongst the mixture, then create three gaps for the eggs using the spoon. Crack the eggs into the gaps, crumble over the feta and grate over the halloumi. Drizzle with some extra olive oil and sprinkle with a pinch of pul biber.
• Turn the oven down to 160C/140C fan/gas 3 and bake the shakshuka for 12-15 mins. The eggs should be cooked but runny in the middle, and the feta, halloumi and bread should be crisp and golden.